why make this recipe
This coffee cake uses sourdough discard to add flavor and keep waste low. It makes a moist cake with a cinnamon swirl. The recipe is simple and uses common ingredients. It is a good way to use leftover starter and bake for breakfast or a snack.
introduction
Sourdough discard gives the cake a mild tang and soft crumb. The cake has a cinnamon sugar filling and a crumbly topping. If you like a similar sweet bake with fruit, try this banana coffee cake recipe for another easy option.
how to make Sourdough Discard Coffee Cake
- Make the cinnamon sugar filling and topping first so it cools while you mix the batter.
- Prepare the filling: mix the brown sugar, 5 tablespoons flour, and ground cinnamon. Stir in the melted butter until it forms clumps. Set aside.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- Make the batter: cream the ½ cup softened butter with the 1½ cup white sugar until light. Add the 2 teaspoons vanilla and the 2 eggs, beating well.
- Mix in the 1 cup whole milk and 1 cup sourdough discard or active starter.
- In a separate bowl, whisk together the 4 teaspoons baking powder and 3 cups all-purpose flour.
- Add the dry mix to the wet mix in parts, stirring gently until just combined. Do not overmix.
- Pour about half the batter into the pan and spread evenly.
- Sprinkle half of the cinnamon sugar filling over the batter.
- Add the rest of the batter on top and spread gently.
- Finish by sprinkling the remaining filling on top.
- Bake for 35–45 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool more.
Ingredients :
- ½ cup butter (1 stick, softened)
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1 cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all purpose flour
- 1½ cup brown sugar
- 5 Tablespoons flour
- 4 teaspoons ground cinnamon
- 6 Tablespoons butter (melted)
Directions :
Cinnamon Sugar Filling & Topping
- In a bowl combine 1½ cup brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon.
- Stir in 6 tablespoons melted butter until crumbly. Set aside.
Sourdough Coffee Cake Batter
- Preheat oven to 350°F. Grease a 9×13 pan.
- Cream ½ cup softened butter with 1½ cup white sugar.
- Add 2 teaspoons vanilla and 2 eggs, mix well.
- Stir in 1 cup milk and 1 cup sourdough discard.
- Whisk 4 teaspoons baking powder with 3 cups flour and fold into wet mix.
- Layer batter and filling in the pan and bake 35–45 minutes.
how to serve Sourdough Discard Coffee Cake
Serve warm or at room temperature. Slice and plate with coffee, tea, or milk. Add a dusting of powdered sugar or a simple glaze if you like. It also pairs well with plain yogurt for breakfast.
how to store Sourdough Discard Coffee Cake
Cover the cooled cake with plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days. Store in the fridge for up to 5 days. To freeze, wrap slices tightly and freeze up to 3 months. Thaw at room temperature or warm gently in the oven.
tips to make Sourdough Discard Coffee Cake
- Use room temperature eggs and milk for a smooth batter.
- Do not overmix the batter to keep the cake tender.
- Press the filling gently into the batter so it stays in layers.
- Test doneness with a toothpick in the center.
- If your discard is very sour, reduce sourdough to ¾ cup and add ¼ cup milk.
variation (if any)
- Add chopped nuts to the cinnamon filling for crunch.
- Stir 1 cup of blueberries or chopped apples into the batter for fruit variation.
- Replace half the white sugar with brown sugar in the batter for a deeper flavor.
- Make muffins instead of a pan cake and reduce bake time to 18–22 minutes.
FAQs
Q: Can I use active starter instead of discard?
A: Yes. Active starter works but may add more rise and a stronger tang.
Q: Do I need to feed my starter before using it?
A: No. For discard recipes you use unfed discard. If you use active starter, feed it earlier.
Q: Can I make this cake dairy-free?
A: Yes. Use plant milk and a dairy-free butter substitute. The texture may be slightly different.
Sourdough Discard Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious coffee cake using sourdough discard, featuring a cinnamon swirl and crumbly topping, perfect for breakfast or a snack.
Ingredients
- ½ cup butter (1 stick, softened)
- 1½ cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1 cup sourdough discard or active starter
- 4 teaspoons baking powder
- 3 cups all-purpose flour
- 1½ cup brown sugar
- 5 tablespoons flour
- 4 teaspoons ground cinnamon
- 6 tablespoons butter (melted)
Instructions
- Make the cinnamon sugar filling: combine 1½ cup brown sugar, 5 tablespoons flour, and 4 teaspoons ground cinnamon. Stir in 6 tablespoons melted butter until crumbly and set aside.
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- Cream ½ cup softened butter with 1½ cup white sugar until light. Add 2 teaspoons vanilla and 2 eggs, mixing well.
- Stir in 1 cup whole milk and 1 cup sourdough discard.
- In a separate bowl, whisk together 4 teaspoons baking powder and 3 cups all-purpose flour. Fold into the wet mix until just combined.
- Pour about half the batter into the greased pan and spread evenly. Sprinkle half of the cinnamon sugar filling over the batter.
- Add the rest of the batter on top and spread gently. Finish by sprinkling the remaining filling on top.
- Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Pair it with coffee, tea, or milk, and dust with powdered sugar or glaze if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
